The eggplant also knows as Brinjal, is believed to have originated in Sri Lanka and India. Eggplants come in many shapes, sizes, and colors such as purple, black, green and white. They are not high in nutrition, but they make up for this with their unique flavor. Eggplants need plenty of heat, light, and humidity over their long growing season to mature. In warm regions, it grows as a perennial bush over a long period of time. So find a semi-permanent spot for them.
Sowing Style: Sow in the nursery trays and Transplant at true leaf stage.
You can sow them outdoors on a soft seedbed before transplanting (avoid doing this if the nights are cold, you have pets who can destroy the seedbed, or if you cannot water the bed frequently).
Time to Sow: Eggplants do well in warm weather, just like tomatoes and peppers. Sow in monsoon and transplant after heavy rain period has concluded, early Autumn so they grow through warm winter days, and late winter so that you have fruit all through summer. Eggplant cannot tolerant cool temperatures, especially when germinating.
Plant Spacing: 24-26in. Refer to your seed packet or the product page for specific spacing requirements.
Good Companions: Amaranth, Beans, Peas, Okra, Oregano, Thyme, Peppers/Chilli, Potato, Spinach.
Bad Companions: Cabbage, Fennel
Soil and Cultivation Requirements: They grow best in very fertile, mature composted soil that holds both heat and water. But does not thrive in wet weather. The plants are quite hardy and low maintenance overall. Compost every few months for continuous harvests. You can get refreshed growth into a new season by pruning them down and composting them well again with good moisture. Keep well watered but not soaked, and mulch around plants to suppress weeds and retain moisture.
Irrigation: Do not overwater eggplants. Best way to irrigate it to give water to the roots directly and drip irrigation is the best method for larger plots. They need daily watering from seedling to flowering stage. From that point onwards you can cut down the watering to once in 3-5 days or just giving very less water every day. Never water plants from the top. Too much water will cause the fruit to rot and drop. They do not like pouring rains and storms, so stall watering plans in such circumstances.
Harvesting and Storing:
Fruits are ready for harvest when just slightly soft and their skin is shiny and firm. Immature fruits will feel rock hard. If they mature too much, the skin color starts to dull or turn yellow, they lose all their tenderness and turn tough and bitter. Cut the fruits when they are ripe and tender before they are fully-grown, don’t tug or pull the fruits off the plant. The stems can be thick and prickly, so wear gloves and use gardening scissors. Continually harvest to keep the plants productive.